December 22, i88i.] JOURNAL OF HORTICULTURE AND COTTAGE GARDENER . 559 
the rate of growth. Some must remain in the pans after trans¬ 
planting till the second year ; others may be transplanted for the 
first winter to store beds, constructed by raising the soil against 
a south wall a foot above the ground level, and surrounding it and 
mixing it with stones. These miniature rockeries make very good 
nurseries. One word about the time which we must allow before 
we despair ©f the seed. If it is choice I keep the pan, sown in 
March, until April of the following year, and am sometimes re¬ 
warded for my patience ; but as a general rule the longer it i3 
before seed grows the less likely it is to grow at all. Seed is often 
condemned as bad when a careful inspection will show that it 
has germinated and has been eaten by slugs in its earliest growth. 
The pans should never stand loose in the frame, but be buried to 
the rim in siftedj coal ashes, and the space between the pans, as 
well as the inner sides of the frame, may be covered with fine 
quicklime. If the frame is in a part of the kitchen garden where 
slugs abound the outside also may be dressed with train oil and 
60 ot, for if slugs once get amongst alpine seedlings no pest is more 
pernicious. Worms inside the pans are nearly as bad, and the 
depth of the coal ashes must be sufficient to prevent these vermin 
from rising into the pan through the holes at the bottom. 
If anyone has not sufficient frame room for his seed pans pots 
may be used ; a space of 2 inches left between the top of the soil 
and the upper rim of the pot, aDd a piece of glass laid flat over 
the pot. These pots may be buried to the rim in soil, which 
will prevent them getting too dry ; but they must stand upon 
pieces of slate or tile to prevent the entrance of worms from below. 
Slugs must be carefully guarded-against; andjthough it must be 
Fig. 88 —BEURRe D’ANJOU PEAR. 
remembered that most alpine seedlings cannot have too much 
light when growing, they must be shaded from burning sun. 
Buttermilk mixed with a little lime is useful to smear over the 
glass for this purpose, but slope the glass off the pot towards the 
sun, so as to give as much air as possible.—C. Wolley Dod. 
PEAR BEURRE D’ANJOU. 
Numerous as have been the communications that have been 
lately published on Pears this variety has had little, if any, 
attention. Is this the result of its having proved unsatisfac¬ 
tory, or is it because it is not in general cultivation ? The fruit 
now figured was sent to us by one of the most experienced 
and successful growers of fruit in this country, and he has a 
high opinion of Beurrd d’Anjou, both because the tree is a good 
grower and bearer, and the fruit is of superior quality. The 
specimens submitted to us answered precisely to the description 
of this Pear in the “Fruit Manual”—namely, “Fruit large and 
handsome, even and regular in its outline, roundish obovate. Skin 
greenish yellow, with sometimes a shade of dull red next the sun, 
marked with patches of russet, and thickly strewed with brown 
and crimson dots. Eye small and open, deeply inserted in a 
wide cavity. Stalk short and stout, set in a round hole. Flesh 
white, very tender, buttery, and melting, very juicy, vinous, and 
with a delicate rose-water perfume. A very superior Pear ; ripe 
in the end of October, and continues in use till December and 
